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FareShare Gazette Recipes -- March 1999 - C's (Page 2)

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Recipes Included On This Page

Chinois Sea Scallops with Spicy Vinegar
Chocolate Bread Pudding - Sass
Curried Cauliflower Soup (Newman)

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                   *  Exported from  MasterCook  *
                 Chinois Sea Scallops with Spicy Vinegar
Recipe By     : Wolfgang Puck, Chinois
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Appetizers
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sea scallops -- halved horizontally
   1      tablespoon    curry powder
                        salt
                        freshly ground pepper
                        ***Sauce***
   1      small         cucumber
   1      small bunch   dill
   4      tablespoons   honey vinegar
   2                    egg yolks
   1      tablespoon    water
                        salt
                        freshly ground pepper
   2      bunches       watercress
  12                    oyster shells
   4      tablespoons   peanut oil
   6      tablespoons   salmon caviar
Sprinkle the scallop slices with the curry powder and salt and pepper
and let rest for 1 hour.
Prepare the sauce: Peel the skin with 3/8 inch of the flesh attached
from the cucumber. Discard the remaining flesh and seeds or reserve for
another use. Coarsely chop the cucumber with the skin and the dill,
place in a blender with the honey vinegar and puree.
In a pan over very low heat or over a bain-marie, whisk the egg yolks
and water together constantly until the mixture doubles in volume. Be
sure to keep the heat very low to prevent the yolks from curdling.
Remove from the heat, add the cucumber puree, season with salt and
pepper to taste. Mix well and set aside.
Divide the watercress among 6 appetizer plates, making a bed for the
oyster shells so they won't tip and the sauce won't spill over. Place 2
shells on each plate and fill each with some of the cucumber/vinegar
sauce.
In a saute pan, heat the peanut oil until it is hot and in it saute the
scallops over high heat, turning once, for about 1 minute. Remove the
scallops from the pan and drain on paper towels. 
Presentation: Arrange the scallop slices in the oyster shells and
garnish each shell with a spoonful of the salmon caviar and serve warm.
Recipe from  "Wolfgang Puck Cookbook" 
Recipes from Spago, Chinois, and Points East and West
ISBN  0-679-76125-X (paperback)
Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Chocolate Bread Pudding - Sass
Recipe By     : THE PRESSURED COOK by Lorna Sass (Morrow, 1999)
Serving Size  : 8    Preparation Time :0:00
Categories    : Pressure Cooker                  Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           unsweetened cocoa powder
                        one-third-cup cold strong coffee -- or
     1/3  cup           cold water -- mixed with
     1/2  teaspoon      instant coffee powder
   1 1/2  cups          half-and-half
   6      large         egg yolks -- or extra large
     1/2  cup           sugar
   4      cups          cubed bread loosely packed -- see note
   1      cup           semisweet chocolate morsels
                        Sweetened whipped cream
                        or ice cream -- for garnish
                        Chopped toasted almonds -- for sprinkling
NOTE Bread - Cut stale, crustless bread into 1/2-inch cubes.
Place the cocoa in a large bowl and dribble the coffee over it. 
Whisk the mixture briefly to begin incorporating the cocoa powder. 
Add the half-and-half gradually, followed by the yolks and sugar, 
and blend the mixture thoroughly with the whisk.
Place one-third of the bread cubes in a 1 1/2-quart souffle or 
other heatproof dish that fits in the cooker. Pour one-third of 
the cocoa mixture over the bread cubes and distribute one-third 
of the chocolate morsels on top. Repeat this process twice more. 
With a fork or your fingers, gently press the top layer of bread 
cubes into the liquid until they become deeply colored.
Set the pudding dish in the middle of a sheet of heavy-duty 
aluminum foil about 2 feet long. Bring the 2 longer ends up to 
meet and fold over several times to seal, allowing some space on 
top for the pudding to puff up. Bring the short edges of the foil 
together and press them tightly against the sides of the dish.
Set a trivet or steaming rack on the bottom of the cooker. Gently 
lower the pudding dish on the trivet. Pour in enough water to reach 
halfway up the sides of the pudding dish.
Lock the lid in place. Over high heat, bring to high pressure. 
Reduce the heat just enough to maintain high pressure and cook for 
30 minutes. Let the pressure drop naturally for 10 minutes, then 
quick-release any remaining pressure. Remove the lid, tilting it 
away from you to allow excess steam to escape.
When the steam subsides, carefully lift out the pudding and set it 
on a cooling rack. Remove the foil, put the pudding in serving 
dishes, and garnish with whipped cream or ice cream and toasted 
almonds. Or cool to room temperature and refrigerate until needed.
Serves 6 to 8.
                   - - - - - - - - - - - - - - - - - - 
NOTES : You'll need a 1 1/2-quart souffle dish to fit into the 
       cooker.  Adapted from THE PRESSURED COOK by Lorna Sass (Morrow, 
       1999). Recipe featured by Sheryl Julian, Boston Globe, 03/24/99 
       in "Pressed for time."
       Pat Hanneman's Kitchen - recipe home page 
       http://home.earthlink.net/~kitpath/index.html
       Formatted in MasterCook by Art Guyer 
                     *  Exported from  MasterCook  *
                    Curried Cauliflower Soup (Newman)
Recipe By     : Nell Newman: Cooking Fast Food & Wine Mar 1999
Serving Size  : 4    Preparation Time :0:30
Categories    : Grains                           Soups
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           millet, uncooked
   1      cup           water
     1/4  teaspoon      salt
                        -----SOUP-----
   1      tablespoon    olive oil
   1      medium        onion -- coarsely chopped
   3      cloves        garlic -- minced
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
   1      teaspoon      turmeric
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      salt -- may be doubled
   2      pounds        cauliflower -- cut
                        into 1-inch florets
   6      cups          low-sodium chicken broth -- divided use
                        or vegetable broth
   2      cups          fresh peas -- or thawed
                        frozen peas
1) In a medium saucepan, combine the millet with the water and salt and 
bring to a boil. Cover and simmer over moderately low heat until the 
millet is tender, about 25 minutes. 
2) Meanwhile, heat the oil in a large saucepan. Add the onion and cook 
over moderate heat, stirring occasionally, until softened, about 5 minutes. 
Add the garlic, cumin, coriander, turmeric, cayenne and salt and cook, 
stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups 
of the chicken stock or alternative and bring to a boil. Cover, reduce 
the heat to moderately low and simmer the soup until the cauliflower is 
very tender, about 15 minutes. 
3) Working in batches, puree the soup in a blender or food processor. 
Return the soup to the saucepan. Stir in the remaining 4 cups of chicken 
stock or alternative, the cooked millet and the peas and rewarm gently 
over moderate heat. Season with salt and serve. 
EACH 241 cals, 5g fat (15%cff) - estimated by Mastercook and
kitpath@earthlink.net 3/99  elf, fareshare, veg-recipes
This soup was adapted from Nell's recipe as it appears in "Newman's Own 
Cookbook."  
Submitted to FareShare by Pat Hanneman
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer 

 

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